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Slow Cooker Beef Braise with Redcurrant Port Sauce

This slow cooked Irish beef recipe from Karen Burns-Booth is everything you’d want from a warming comfort food dish. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out.

Ingredients

Braised chuck steak

750g of Irish beef chuck steak, trimmed of excess fat and cut into 5cm chunks

2 large onions, peeled and diced

2 garlic cloves, peeled and finely diced

4 tbsp of ruby port, or tawny port

6 tbsp of redcurrant jelly

150ml of beef stock

salt

pepper

Dumplings

225g of self-raising flour

110g of shredded vegetable suet, or grated frozen butter

salt

pepper

To serve

redcurrant jelly

mixed vegetables, steamed

mashed potatoes, or champ

Method:

1

Turn your slow cooker on to the high setting, or preheat oven to 150°C/gas mark 2

2

Place all of the ingredients, except the dumpling mixture, into the slow cooker and cook for 6–8 hours. To cook in a conventional oven, place the ingredients in a roasting tin or casserole dish, cover with tin foil (or place a lid on a casserole dish) and cook for 4 hours

3

1 hour before the end of the cooking time, make the dumplings by mixing the suet into the flour. Season and mix to a soft dough with gradual additions of water

4

Shape the dumplings into 6–8 balls, drop on top of the casserole in the slow cooker, replace the lid and cook for a further hour until it is ready to serve. In cooking in a conventional oven, add the dumplings to the dish 45 minutes before the end of cooking.

5

Serve immediately with your choice of seasonal greens and some mashed potato or champ.

 

 

Recipe courtesy of www.greatbritishchefs.com 


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